As in 2019, all three kids went to Camp Orkila this week leaving Gay and I childless. On Sunday, we went to dinner at Eden Hill.
On Monday, we had dinner at Terra Plata with the parents of our kids’ camp friends. Tuesday, we finally got a reservation at Canlis and were going to go with Deirdre & Patrick but I was so tired that I didn’t go and they all went without me. Wednesday evening, we took Barley and stopped at Seattle Caviar on the way to the boat and, trying to do something decadent that the kids would not appreciate, had caviar and champagne on the boat in Lake Union. Then we had a late takeout dinner from Rione XIII at home. Friday, we went to Altura, one of our favorite restaurants, and we still think it’s the best restaurant in Seattle for creative and pretty food. (Still not as good as our unforgettable dinner at Schloss Elmau in 2018, but close)
APERITIVO: SPICY CUCUMBER SODA
OSETRA CAVIAR, FERMENTED POTATO, NASTURTIUM
MAHOGANY CLAMS, FERMENTED POBLANO PEPPER, KINOME LEAF
SAVORY CANNOLI, HOKKAIDO SEA URCHIN, PARSLEY ROOT PUREE
MUSTARD GREEN SPONGE CAKE, KANPACHI VENTRESCA, CAPER LEAF
GRASSFED BEEF CRUDO, PARMESAN FONDUTTA, CURED EGG, CARASAU
WARM OLIVE OIL ROLL
NEW POTATOES, SUMMER BEANS, PORCINI, FOIE GRAS
PISTACHIO ZABAGLIONE, SUMMER BERRIES, ALMOND TUILE
GRAPPA PRESERVED CHERRIES, MARZIPAN, CHOCOLATE
